Total Calories: 250
* Preparation Time: 15 to 20 minutes Storage Time: Up to 8 hours Baking Time: 20 to 25 minutes In a large skillet over medium-high heat, cook bacon until crisp. Drain bacon on paper towels set aside. Discard bacon drippings.
In large skillet over medium heat, saute mushrooms and green onions in butter or margarine for 6 to 8 minutes or until tender.
Add flour, thyme and pepper. Cook and stir for 1 minute. Gradually stir in milk and sherry. Stirring, bring to a boil and boil until thickened. Remove from heat.
Stir in Parmesan cheese and reserved bacon. Spoon about 1/4 cup of the filling down center of each crepe. Fold two opposite edges of crepe over center. Place crepes, seam-side down, in two 8 x 8 x 2-inch baking dishes. Cover and refrigerate up to 8 hours.
Bell: Bake crepes, covered, in a preheated 350° oven for 15 minutes. Uncover. Sprinkle with cheese. Bake 5 to 10 minutes longer or until cheese melts and crepes are heated through.
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